In a small bowl, mix together olive oil, minced garlic, lime juice, cajun spice, and salt until well combined.

Slice the bell peppers and onions, then combine them with half of the marinade in a medium bowl.

Pat the shrimp dry with a paper towel. Mix the shrimp with the remaining marinade in a separate bowl.

Heat a heavy skillet over medium heat with a drizzle of oil. Sauté the marinated shrimp for about 1-2 minutes.

In the same skillet, add the marinated vegetables and sauté for around 10 minutes.

Return the cooked shrimp to the skillet, add chopped cilantro, and squeeze fresh lime juice over the mixture.

Warm the small tortillas and fill them with the shrimp and vegetable mixture. Top with jalapeno ranch, sliced avocado, and garnish with lime wedges.